During mango season, the most common habit is to throw the peel into the bin immediately after eating the fruit. But what if the most overlooked part of the mango could actually become the star ingredient in your kitchen? Yes, you read it right. The overlooked peel is actually a flavor and nutrition bomb and can be transformed into chutney, candy, and more. They are rich in fiber, antioxidants, and natural fruit sugars, making them both nutritious and flavorful. Take a look at these 6 lesser-known delicious ways of using mango peel at home.
1. Chilke ki Sabzi
This might sound bizarre, but Aam ke Chilke ki Sabzi is actually a dish. Native to Marwadi and Gujarati homes, this is a semi-dry dish where the peel is pressure-cooked and then cooked in a tempering of oil or ghee, herbs, and spices. It is best enjoyed with roti.
2. Jam or Preserve
In some parts of India, instead of discarding the leftover peels, people simmer them with water, lemon juice, and spices to create homemade preserves. It has a tangy and bitter aftertaste which works as a spread on toast, pancakes, or desserts. One can also combine it with ginger or cinnamon for a richer taste profile.
3. Use as a Powder
Another smart way of using the peel is to sun-dry or oven-dry the peels until crisp and then grind them into powder. This powder can be added to spice blends, marinades, curries, or even sprinkled over chaat and snacks for a tangy twist.
4. Candy
Yes, the leftover peels can be converted into candies. All you need to do is boil the peel until soft, coat it in sugar syrup, and dry it before tossing it in powdered sugar. The final result is sweet, fruity, and surprisingly addictive. Try it!
5. Chutney
This is also very interesting and goes well with parathas. To make this, sauté mango peels with mustard seeds, garlic, green chili, jaggery, and tamarind for a sweet-spicy condiment. Trust us, it is an addictive condiment that goes well with rice and even crackers.
6. Soak in Vinegar
If you are up for some more experimentation, steep clean peels in vinegar to create fruity salad dressings or pickle bases. One can also simmer them in sugar and water to make tropical syrups for mocktails, iced teas, lemonades, or cocktails.
